The classic technique for making glazed carrots involves adding just the right amount of water to a saucepan along with carrots, butter, and sugar and simmering for the exact length of time it takes for the liquid to reduce to a syrup and the carrots to become just tender. I usually overcook the carrots or add too little water, so I like this more forgiving technique. Cook the carrots in boiling water until crisp-tender and drain. Then cook butter, brown sugar, a touch of Dijon mustard, and white wine vinegar to make a balanced glaze. Serve this simple side dish with rich and savory short ribs for a feast, or beside a Sloppy Joes recipe for a quick weeknight meal.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 30 mins
- Kosher salt
- 2 pounds carrots, peeled and cut on the bias 1/4 inch thick
- 5 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 4 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- Bring a large saucepan of generously salted water to a boil over high heat. Add the carrots and cook until crisp-tender, about 5 minutes. Drain and set aside.
- Place the saucepan over low heat. Add the butter, brown sugar, and mustard and heat, whisking occasionally, until the butter has melted and the sugar has dissolved, about 3 minutes.
- Return the carrots to the saucepan. Add the vinegar, stir to coat the carrots, and heat until warm, about 2 minutes. Taste and season with salt as needed. Serve immediately.